响应面法优化花生红衣绿原酸微波超声提取工艺

Optimization on Microwave-Ultrasonic Extraction of Chlorogenic Acid from Peanut Skin Using Response Surface Method

为提高花生红衣利用率,以花生红衣为原料,采用微波超声提取工艺提取红衣绿原酸。以提取率和DPPH自由基清除率为考察指标,在单因素和Plackett-Burman试验基础上,采用Box-Behnken中心组合设计优化提取工艺。结果表明:液料比60∶1(mL/g)、乙醇浓度59%、pH 7、微波功率500 W、微波40 s、超声功率350 W、超声10 min时绿原酸提取率最高为0.573%。DPPH自由基清除试验表明绿原酸粗提液具有较高抗氧化活性,当粗提液为0.1 mg/mL时,其DPPH自由基清除率为94.9%。

In order to improve the utilization ratio of peanut skin,the microwave-ultrasonic extraction technology was used to extract chlorogenic acid from peanut skin.Using the extraction rate of chlorogenic acid and the DPPH scavenging rate as the indexes,on the basis of single factor and Plackett-Burman design experiments,the extraction technology of chlorogenic acid was optimized by using Box-Behnke central composite design theory.The results showed that under the conditions of ratio of liquor to material(V/m)as 60 mL:1 g,59%ethanol,and solvent pH value of 7,microwave irradiation of 500 W for 40 s,and ultrasonic treatment of 350 W for 10 min,the highest extraction rate of chlorogenic acid was 0.573%.The DPPH scavenging experiments manifested that the crude extract of chlorogenic acid had high antioxidant activity.The DPPH scavenging rate was 94.9%when the concentration of crude extract of chlorogenic acid was 0.1 mg/mL.